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course outline NUTRITION AND HEALTH Introduction to Foods and Nutrition Introduction to Foods and Nutrition - Meaning Introduction to Foods and Nutrition - Basic knowledge of Nutrition Introduction to Foods and Nutrition - Importance of Human Nutrition Introduction to Foods and Nutrition - Factors affecting Foods and Nutrition Introduction to Foods and Nutrition - Food Habits Careers associated with Foods and Nutrition Careers associated with Foods and Nutrition - Factors that influence career choices Careers associated with Foods and Nutrition - Characteristics required for Foods and Nutrition careers Basic Food Nutrients Basic Food Nutrients - The nutrients and their nutritive values Basic Food Nutrients - Functions of the different nutrients Basic Food Nutrients - Sources of the different nutrients Basic Food Nutrients - Dietary deficiencies Basic Food Nutrients - Metabolism (digestion and absorption of foods carbohydrate, protein, fat) Basic Food Nutrients - Knowledge and use of food composition table Basic Food Nutrients - Food tests: simple physical and chemical tests of food stuffs to detect presence of nutrients in foods Meal Management Meal Planning - Meal planning terms Meal Planning - Reasons for planning meals Meal Planning - Factors in planning meals Meal Planning - General principles of meal planning Meal Planning - Meal patterns Special Nutritional Needs - Nutritional needs for different groups Special Nutritional Needs - Planning meals for people in health condition FOOD LABORATORY AND EQUIPMENT The kitchen The kitchen - Types of kitchen e.g. traditional, modern, institutional The kitchen - Planning different types of kitchen The kitchen - Factors to consider when planning The kitchen - Cleaning agents and abrasives (commercial and local) Kitchen equipment and tools Kitchen equipment and tools - Classes and types of equipment Kitchen equipment and tools - Selection, use, care and storage of large and small equipment, fixtures and appliances Safety in the kitchen Safety in the kitchen - Types of kitchen accidents Safety in the kitchen - Causes and prevention of accidents Safety in the kitchen - Content and use of first aid box Safety in the kitchen - Simple first aid treatment Sanitation in the kitchen Sanitation in the kitchen - Personal Hygiene Sanitation in the kitchen - Kitchen Hygiene e.g. general cleaning, waste disposal, pests and pest control Sanitation in the kitchen - Food hygiene e.g. handling of foods, food borne diseases, food sanitation laws FOOD COMMODITIES Animal and animal products Animal and animal products - Kinds/types and structure Animal and animal products - Selection Animal and animal products - Storage - milk and milk products Animal and animal products - Storage - eggs Animal and animal products - Storage - meat Animal and animal products - Storage - poultry Animal and animal products - Storage - fish Cereals/grains Cereals/grains - Kinds and forms Cereals/grains - Importance of cereals and grains - versatility Cereals/grains - Importance of cereals and grains - thickening Cereals/grains - Importance of cereals and grains - cheap source of energy/good source of roughage Fruits and vegetables Fruits and vegetables - Classification of fruits/Classification of vegetables Fruits and vegetables - Structure, nutritive value and storage Fruits and vegetables - Importance of fruits and vegetables in the diet Legumes and oily seeds Legumes and oily seeds - Classification of legumes, oily seeds Legumes and oily seeds - Importance of legumes and oily seeds in the diet Fats and oils Fats and oils - Kinds and classification - vegetable fats and oils Fats and oils - Kinds and classification - animal fats and oils Fats and oils - Uses in diet Fats and oils - Uses in the body Fats and oils - Health implications of fats and oils Starchy roots and plantain Starchy roots and plantain - Types of starchy roots Starchy roots and plantain - Types of plantain Starchy roots and plantain - Types of dishes FOOD STORAGE AND PRESERVATION Food spoilage Food spoilage - Meaning of food spoilage Food spoilage - Causes and agents of food spoilage Food preservation Food preservation - Meaning and importance of preservation Food preservation - General principles underlying food preservation Food preservation - Methods of food preservation Food storage Food storage - Meaning and importance of food storage Food storage - Storage of perishable and non perishable foods Food storage - Storage space and equipment e.g. refrigeration, deep freezer, cupboards, shelves, granaries, barns etc. FOOD PREPARATION Principles underlying cooking Principles underlying cooking - Explanation of the concept of cooking Principles underlying cooking - Reasons for cooking food Methods of cooking Methods of cooking - Moist heat methods e.g. boiling, stewing, steaming etc. Methods of cooking - Dry heat methods e.g. baking, roasting, grilling, frying etc. Methods of cooking - Effects of heat on different food commodities e.g. animal products, cereals and grains, fats and oil etc. Transfer of heat Transfer of heat - Methods of heat transfer and meaning Transfer of heat - Convection - liquid, gases Transfer of heat - Radiation - space Transfer of heat - Conduction - solid metal Cooking terms Cooking terms - Explanation of cooking terms Food additives Food additives - Definitions Food additives - Types of food additives Food additives - Functions of additives Food additives - Selection and use of additives Food additives - Food adulteration Flour Cookery and Confectionery Types of flour Ingredients in flour Uses of flour Basic ingredients in flour cookery - Flour, fat, sugar, eggs Raising agents - Types of raising agents (steam, carbon dioxide and air) Raising agents - Sources: boiling liquid (steam) Raising agents - Sources: baking powder (carbon dioxide) Raising agents - Sources: whisking (air) Batters - Types of batters Batters - Uses of batters Batters - Dishes using batter Doughs - biscuits - classification Doughs - rubbed in Doughs - creamed Doughs - whisked Doughs - melted Doughs - sponge mixtures Cakes - rubbed in Cakes - creamed Cakes - whisked Cakes - melted Cakes - sponge mixtures Pastries - Types of Pastries Pastries - Principles underlying pastry making Pastries - Pastry dishes Yeast Mixtures - Definition Yeast Mixtures - Ways of preparing yeast mixture Yeast Mixtures - Important points in preparing yeast mixture Yeast Mixtures - Yeast dishes Cake Decoration - Icing - Types of icing Cake Decoration - Icing - Uses of icing Cake Decoration - Icing - Preparation of icing Cake Decoration - Icing - Using royal icing and butter icing BEVERAGES Classification of beverages Classification of beverages - Non-alcoholic beverages - coffee and tea Classification of beverages - Non-alcoholic beverages - cocoa drink Classification of beverages - Non-alcoholic beverages - milk and egg drinks Classification of beverages - Non-alcoholic beverages - fruit juices and fruit drinks Classification of beverages - Non-alcoholic beverages - beef tea and lemon grass Classification of beverages - Alcoholic beverages - beer Classification of beverages - Alcoholic beverages - wine Importance of beverages Importance of beverages - Nutritive values etc. Principles underlining preparation of beverage Principles underlining preparation of beverage - Tea Principles underlining preparation of beverage - Coffee Principles underlining preparation of beverage - Cocoa etc. CONVENIENCE FOODS Types of convenience foods Selection and uses of convenience foods Advantages and disadvantages of using convenience foods Preparation of dishes using convenience foods RECHAUFFÉ (LEFTOVER) FOODS Explanation Importance of using left over goods Rules/guidelines for using leftover foods Rechauffé dishes FESTIVE DISHES/SPECIAL OCCASION DISHES Explanation Occasions for festive dishes Types of festive dishes/special occasion dishes Preparation of festive dishes/special occasion dishes ART OF ENTERTAINING Entertainment Entertainment - Explanation Entertainment - Types of parties Entertainment - Occasions for parties Entertainment - Points to consider when selecting types of parties Entertainment - Factors that contribute to the success of parties Table setting and etiquette Table setting and etiquette - Explanation e.g. table setting, cover, etc Table setting and etiquette - Setting tables and tray for different meal and occasion Table setting and etiquette - Table appointments Table setting and etiquette - Table manners/etiquette Meal Service Style Meal Service Style - Types of meal service - Informal meal service Meal Service Style - Types of meal service - formal meal service Meal Service Style - Factors determining choice of service styles types of party Meal Service Style - Foods for special occasions e. g. birthday, naming ceremonies, weddings etc. Meal Service Style - Factors that contribute to the success of parties EXPERIMENTAL COOKERY Research into Local dishes and Drinks Research into Local dishes and Drinks - Importance of research in Foods and Nutrition Research into Local dishes and Drinks - Collection of information (data) Research into Local dishes and Drinks - Research into local dishes Research into Local dishes and Drinks - Development of new recipes Research into Local dishes and Drinks - Improving existing recipes based on methods of preparation, nutritive value, time and energy use and service/presentation CONSUMER EDUCATION Consumer Education Consumer Education - Meaning and principles Consumer Education - consumer agents Food Budgeting Food Budgeting - Explanation Food Budgeting - Factors to consider when budgeting Food Purchasing Food Purchasing - Guidelines for shopping for food Food Purchasing - Guidelines for bulk purchasing Food Purchasing - Reasons for buying in bulk Food Purchasing - Advantages and disadvantages of bulk purchasing SELF EMPLOYMENT Setting up and managing a catering enterprise Setting up and managing a catering enterprise - Explanation of terms - entrepreneur Setting up and managing a catering enterprise - Explanation of terms - entrepreneurship Setting up and managing a catering enterprise - Explanation of terms - enterprise Setting up and managing a catering enterprise - Characteristics of an entrepreneur Setting up and managing a catering enterprise - Advantages and disadvantages of an entrepreneur Setting up and managing a catering enterprise - Setting up a catering entrepreneur Setting up and managing a catering enterprise - Some catering enterprises Setting up and managing a catering enterprise - Factors contributing to the success of an enterprise Work ethics Work ethics - Explanation of work ethics Work ethics - Good work ethics Packaging Packaging - Explanation of Food Packaging Packaging - Reasons why food is packaged Packaging - Qualities of packaging materials Packaging - Types of packaging materials Topics NUTRITION AND HEALTH This module provides foundational knowledge in nutrition, its relationship with health, and career opportunities in the field.
FOOD LABORATORY AND EQUIPMENT This module covers kitchen types, equipment management, and essential safety and sanitation practices in food preparation.
FOOD COMMODITIES This module explores various food groups, their classification, nutritive values, and storage methods.
FOOD STORAGE AND PRESERVATION This module covers the causes of food spoilage, principles and methods of food preservation, and proper storage techniques.
FOOD PREPARATION This comprehensive module covers cooking principles, various preparation methods, and specialized techniques for different food types and confectionery.
BEVERAGES This module classifies beverages, highlights their importance, and details the principles for their preparation.
CONVENIENCE FOODS This module examines different types of convenience foods, their selection, uses, and implications.
RECHAUFFÉ (LEFTOVER) FOODS This module focuses on the effective and safe utilization of leftover foods for new dishes.
FESTIVE DISHES/SPECIAL OCCASION DISHES This module explores the planning and preparation of dishes for festive and special occasions.
ART OF ENTERTAINING This module covers the principles of entertaining, including party planning, table setting, and various meal service styles.
EXPERIMENTAL COOKERY This module introduces research skills for developing and improving local dishes and drinks.
CONSUMER EDUCATION This module provides essential knowledge on consumer principles, food budgeting, and effective food purchasing strategies.
SELF EMPLOYMENT This module prepares students for entrepreneurship in the catering industry, covering business setup, work ethics, and packaging.
